Search results
Results From The WOW.Com Content Network
The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. —Dusti Christensen, Goodridge, Minnesota Get Recipe
Raku Raku Pan Da the "World's first automatic bread-making machine" Although bread machines for mass production had been previously made for industrial use, the first self-contained breadmaker for household use was released in Japan in 1986 by the Matsushita Electric Industrial Co. (now Panasonic) based on research by project engineers and software developer Ikuko Tanaka, who trained with the ...
Challah proofing in loaf pans. Bread covered with linen proofing cloth in the background.. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking.
Panasonic Holdings Corporation [b] is a Japanese multinational electronics company, headquartered in Kadoma, Osaka Prefecture, Japan.It was founded in 1918 as Matsushita Electric Housewares Manufacturing Works [c] in Fukushima, Osaka City by Kōnosuke Matsushita.
A toaster is a small electric appliance that uses radiant heat to brown sliced bread into toast, the color caused from the Maillard reaction.It typically consists of one or more slots into which bread is inserted, and heating elements, often made of nichrome wire, to generate heat and toast the bread to the desired level of crispiness.
National was formerly the premier brand on most Matsushita products, including audio and video and was combined in 1988 as National Panasonic after the worldwide success of the Panasonic name. After 1980 in Europe , and 1988 in Australia and New Zealand , Matsushita ceased the usage of the "National" brand, and sold audiovisual products ...
Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.